OLIVE TAPENADE
Old Spaghetti Factory Recipe
Makes 7 1/2 Cup Servings
1 1/2 cups pitted kalamata olives
2 1/2cups pitted medium black olives
1 tablespoon fresh garlic, chopped
1/4 cup capers
1/2 teaspoon dried whole thyme
1/2 teaspoon dried crushed oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup extra virgin olive oil
2 tablespoons real lemon juice
1 loaf rustic Italian bread
To make Tapenade: Add the kalamata and black olives, garlic, capers, thyme, oregano, pepper, salt, extra virgin olive oil and lemon juice to the food processor. Mix until smooth (about 20-seconds) Turn off the processor; remove the blade and use a rubber spatula to empty the olive tapenade into a quart container.
Cover and refrigerate.
To make Bruschetta: Mix 4 tablespoons extra virgin olive oil with 1-teaspoon chopped garlic. Cut 4 slices of bread. Brush the olive oil/garlic mixture on both sides of the slices of rustic Italian bread. Place on a Panini grill and cook to golden brown, a toaster or broiler can also be used. Cut each slice in half.
Bruschetta bread can be served hot or cold.
To Serve: Place a 1/2 cup portion of olive tapenade mix in a bowl. Place 1 teaspoon of roasted red peppers on top of the mix. Sprinkle a pinch of lemon zest over all. Place the bowl of olive tapenade on a platter. Arrange 4 pieces of bruschetta on each side of the bowl of tapenade.
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